1. Bring the broth, lemon juice, salt and herb sprig to a boil in a heavy saucepan.
2. Add the rice, cover and simmer until the liquid is absorbed..simmering for about 20-25 minutes on a low heat. Remove from the heat but keep covered.
3. Stir in the lemon zest and let stand covered for another 10 minutes.
4. Add the butter or olive oil and parsley and season to taste with pepper, dot with the candied garlic.
For Candied Garlic:
Take eight smashed cloves of garlic and cook in sugar water for about 5-10 minutes, remove, drain and lightly sauté in olive oil until a light golden brown.

Happy Eating! Cooking at Old Alabama Town on the Southern Discomfort Tour, Montgomery, Alabama June 2012

WHRO Curate 757 Season 2, Ep. 7

The culinary arts are one of the most enjoyable art forms around because food can be enjoyed with all five senses. This week, as we explore art that reflects culture, we will talk with Williamsburg culinary historian and author Michael Twitty who has made it his mission to document African American food history. #Curate757